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This Traditional Austrian Pancake Will Make You Feel Like You’re Still Abroad

This article is written by a student writer from the Spoon University at AUC chapter.

I first ate Herzhafter Kaiserschmarrn at a hostel in Dresden, and I couldn’t believe how simple and tasty it was. It is the ideal dish to share with friends in a cozy kitchen.

Herzhafter Kaiserschmarrn literally translates from German as “hearty emperor’s mess” and it really heats up the room. Traditionally, Kaiserschmarrn is a sweet pancake filled with rum raisins that gets torn up in the pan. Nowadays, the filling can be anything from berries to nuts and jam depending on the region you are in. 

Kaiserschmarrn is the ultimate anti-food waste dish, as you can put in any vegetables you’ve got left over. Or try a sweet version by adding sugar, fruit, and nuts to the batter or serving it with some nice jam. If you want to spice it up a bit, simply add some paprika powder, garlic, or a pinch of chili.

This Traditional Austrian Pancake Will Make You Feel Like You’re Still Abroad

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesTotal time: 30 minutesServings:4 servings

Ingredients

Instructions

  1. Wendy Nieuwkamer

    Chop the chives and mix into the yoghurt. Add salt and pepper to taste. Store until ready to serve.

  2. Wendy Nieuwkamer

    Cut the spring onions into small pieces. Grate the carrots and cheese. Drain the corn.

  3. Wendy Nieuwkamer

    Seperate the egg whites from the yolks.

  4. Wendy Nieuwkamer

    Add the egg yolks to the flour and milk, mix well. Season with pepper and salt.

  5. Wendy Nieuwkamer

    Beat the egg whites until you have fluffy peaks.

  6. Wendy Nieuwkamer

    Fold the egg whites into the flour mixture.

  7. Wendy Nieuwkamer

    Mix in the grated carrots, spring onions, corn, and cheese. Be careful not to stir out all the air.

  8. Wendy Nieuwkamer

    Fry the Kaiserschmarrn in a big frying pan. Turn regularly and cut into smaller pieces.

  9. Wendy Nieuwkamer

    Serve the fresh Kaiserschmarrn with the yoghurt sauce.

As a foodie who gets a random assortment of veggies every two weeks and has a mild peanut and tree nut allergy I often get creative in the kitchen. Of course all this creativity has to be documented, so you will probably see some of my own pictures accompanying my articles and recipes.